Couscous & Shrimp With Newman's Lighten Up Italian Dressing

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups israeli couscous
• 1 lb large shrimp, cooked, shelled, and de-veined
• 14 ounces artichoke hearts, rinsed, drained, and roughly chopped
• 2 cups asparagus spears, blanched and cut into 1 inch pieces
• 2 stalks celery, chopped
• 1 cup chopped flat leaf parsley
• 3 -4 scallions, chopped and green parts
• 1 lemon, juice of
• 1 lemon, zest of, grated
• 1 cup newman's own lighten up light italian dressing
• 1/2-1 cup chopped cashew pieces, toasted
• salt and pepper, to taste
• crushed red pepper flakes, to taste (optional)

Recipe

• 1 boil 5 cups water in medium saucepan with lid.
• 2 when water boils, add couscous and return to boil.
• 3 as soon as water returns to a boil, remove from heat and cover pan with lid.
• 4 let couscous stand for minutes.
• 5 rinse and drain.
• 6 meanwhile, in large bowl, combine all other ingredients except for the toasted cashew pieces
• 7 add couscous to bowl when cool, and combine.
• 8 sprinkle with cashew pieces.
• 9 salt, pepper, & crushed red pepper flakes (if using), to taste.